Our remote participant @theyrneh is stuck in Tokyo, can’t travel back to Thailand nor within Japan and we now want to start some fermentation experiments together connecting Oki Wonder Lab to his hotelroom. Instead of him ordering some starters online, we are now sending a parcel of goodies, microbes, enzymes and rubberbands to his address.
We packed reasonable amounts of the following starters:
- Koji (normal) for fermenting rice and decomposing the sugars. Needed for Miso or Sake and many other recipes. We experimented with it a few years ago in Taipei, see some docu on the wiki.
- Red Koji, べにこうじ (See wikipedia) A new starter that we haven’t tried yet! Considered a prescription drug in the US. haa… let’s see what that is!
- Kilju - Super Hiiva - Turbo Yeast, for making homebrew “wine”. Just mix sugar, water and add the Super Hiiva, let it bubble and ferment a few days… there you go! A classic Finnish recipe to get drunk for cheap and a classic at many earlier hackteria events. Thx to Antti Ahonen and many other Finnish friends for introducing us to this art!
- Rennet - Lab - Chymosin (enzyme for making cheese). Only very very few is needed to precipitate the milk into the whey and the curd. (can also be used to make historic versions of plastics!)
- Ragi Tempeh - starter for making the Indonesian solid ferment speciality. Some documentation from HackteriaLab 2011 on “how to make Tempe(h)”
We’ll add step by step more instructions and experiments as we go along.
Should we measure with a digital balance or rely on our gut feelings?
For making curds for cheese making this German/French instructions says to add 2-3g per 100 l of milk… either we get a very very big pot and a looooot of milk, or we add much less of that Lab (German word for rennet). it’s a bit old, date to use was 2016… so maybe adding a little bit more makes sense.